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2 Tbsp butter 2 cups chopped onion 4 cups chopped potatos 4 cups chicken stock 1 cup water 10 oz frozen brussel sprouts 1 cup whole milk 2 Tbsp red wine vinegar 1 tsp Old Bay seasoning 1/2 Tbsp dried thyme 2 tsp powdered mustard 2 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper Thaw brussel sprouts. Sauté onion in butter until translucent. Add potatos, chicken stock, water, brussel sprouts, Old Bay, thyme, mustard, garlic powder, salt and pepper. Bring to a boil, reduce heat and simmer until potatos are done. Liquify soup using a hand-mixer or in a food processor. Add milk and vinegar. Mix well, serve. Makes about 2 1/2 quarts. This recipe was added: 9 October 2008 |